Fannie May Fudge

Rich, decadent, copycat Fannie May Fudge. It’s the perfect chocolate fudge recipe for any time of year, no candy thermometer needed!

Rich, decadent, copycat Fannie May Fudge. It's the perfect chocolate fudge recipe for any time of year, no candy thermometer needed!

Click HERE to save recipe to Pinterest

My mom has been making this Fannie May Fudge for as long as I can remember.

It’s different from most of my other fudge recipes! Unlike my Cookies and Cream Fudge and my Orange Creamsicle Fudge, this recipe use marshmallow cream as its base.

However, I’ve used my Fannie May Fudge recipe as a base for this Salted Caramel Mocha Fudge, Macadamia Nut fudge, and this Chocolate Cookie Dough Fudge.

I do that sometimes. I share variations of my original recipes, then realize I’ve never shared the original. But no worries, it’s here now.

All 5 lbs of this glorious fudge.

Yes, you read that correctly. This recipe makes approximately 5 lbs of Fannie May Fudge! Plenty to share with friends and family during the holidays.

Keep reading to find out how to store your Fannie May Fudge to last all season long.

Rich, decadent, copycat Fannie May Fudge. It's the perfect chocolate fudge recipe for any time of year, no candy thermometer needed!


My Fannie May Fudge recipe is easy to make since you don’t need to use a candy thermometer to make it.

I like to use both milk chocolate and semi-sweet chocolate to make my Fannie May Fudge. Both of these go into the bowl of a stand mixer, along with marshmallows and vanilla.

Meanwhile, combine sugar, milk and butter in a saucepan and bring these ingredients to a boil. Once these come to a boil, all you have to do is keep it boiling for 2 minutes before you pour it over the chocolate and marshmallows and whisk until melted.

That’s it – no candy thermometer. If you can set a timer for 2 minutes, you can make fudge!


I pour the Fannie May Fudge into a large 15 x 10 x 1-inch baking sheet that’s lined with parchment paper. Once it’s chilled and firm, I will remove it from the pan and cut it into approximately 4 large rectangles.

I store these rectangles wrapped in parchment paper and in an airtight ziploc bag in my freezer. I usually make this fudge mid-December and store it in my refrigerator in these “packs.”

Then, when I’m making up a cookie or candy plate for a party, hostess gift, friend, etc, I will cut just the amount of fudge needed.

By not cutting the fudge into bite sized pieces immediately, it will maintain its freshness longer (straight through the holidays)! When cutting it into pieces, they tend to dry out quicker…so use within a few days if you’re chopping them up for gifts!

Whip up a batch of Fannie May Fudge and store it to share with your friends and family this holiday season. Or keep some for yourself. It’ll be our secret!

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Rich, decadent, copycat Fannie May Fudge. It's the perfect chocolate fudge recipe for any time of year, no candy thermometer needed!

Need ideas for what else to make for those cookie and candy plates?

Here are a few of my favorites….

English Toffee Bites- a classic recipe from www.shugarysweets.com #toffee #candy

English Toffee: I kid you not when I tell you that my husband and I make over a dozen batches every holiday! GREAT GIFTS!!


Microwave Peanut Brittle. Made in 10 minutes! What’s not to love about that?


Peanut Butter Buckeyes: it’s not the holidays without these tasty peanut butter and chocolate treats!

Rich, decadent, copycat Fannie May Fudge. It's the perfect chocolate fudge recipe for any time of year, no candy thermometer needed!

Easy Dessert Recipes

Yield: 128

Fannie May Fudge

Prep Time 15 minutes
Cook Time 12 minutes
Additional Time 3 hours
Total Time 3 hours 27 minutes

This is seriously THE BEST Chocolate Fudge recipe you'll find! Perfect for Christmas candy giving.


  • 4 cups granulated sugar
  • 1 cup milk (I use skim)
  • 1 cup unsalted butter
  • 25 regular sized marshmallows (not minis)
  • 1 package (12 oz) milk chocolate morsels
  • 1 package (12oz) semi-sweet chocolate morsels
  • 2 oz unsweetened baking chocolate
  • 1 tsp vanilla extract


  1. Line a 15 x 10 x 1-inch baking sheet with parchment paper. Set aside.
  2. In a large mixing bowl, add marshmallows, chocolate morsels, unsweetened chocolate, and vanilla extract. Set aside.
  3. In a large saucepan, combine sugar, milk and butter. Over medium high heat, bring mixture to a boil while stirring constantly. Once boiling, boil for a full two minutes.
  4. Pour hot mixture over marshmallow and chocolate and beat with whisk attachment until melted and smooth (may take several minutes).
  5. Pour into prepared baking sheet and refrigerate for about 3 hours (or overnight). Remove from refrigerator and cut into 4 large rectangles. Wrap in parchment paper and store in airtight container until ready to use.
  6. When ready to use, cut into bite sized pieces and enjoy.

Nutrition Information:



Serving Size:

1 piece

Amount Per Serving: Calories: 46Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 3mgCarbohydrates: 8gFiber: 0gSugar: 7gProtein: 0g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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Today’s recipe was originally published on Shugary Sweets on December 2, 2015.

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on December 12, 2019

Comments & Reviews

  1. Gah daaamn, these sound amazingly decadent! I’ve been looking for a great fudge recipe and these fit the bill perfectly. Hello, holidays, 5 lbs of chocolate fudge coming right up!

  2. I like to include fudge in our holiday goodie plates, so I love that this makes such a huge batch. Usually I have to make two batches, so this will be a great time saver! Great tip about only cutting off the pieces you need – I hate it when the edges of the fudge dry out. Genius!

  3. Do you know if this recipe work with the natural ingredient marshmallows made with tapioca?  Trying to avoid gelatin, corn syrup and high fructose corn syrup.

    1. First, always make sure you boil it for the full time (a good rolling boil). It’s pretty fool proof that way. You could refrigerate it at this point and see if it helps.

  4. Hi
    When you put in the vanilla extract in the bowl with the marshmallows and chocolate would the marshmallows not absorb the vanilla extract?
    Just wondering.

  5. 5 lbs is not much at all, especially if you have 3 chocolate loving teenagers. Thanks for sharing your moms great recipe. Cheers.

  6. This fudge… *sigh*  I dream about this fudge!  I was lucky enough to enjoy this fudge recently and I’m telling you, it’s the BEST!!! <3

    Thank you for the tips on storing it! 

  7. This is how I like fudge. The husband likes fudge that is (gasp, in a really shocked and disgusted, like when someone makes body noises at dinner gasp), made from pudding mix! No real chocolate of any kind to be had.AND.It HAS to be GRITTY, (insert the above comments,the gasp…)!! That means it has to be cooked WRONG. I can NOT with any self respect do THAT! MY REPUTATION! MOTHER OF PEARL!! So, I will make your recipe, he can make moms’recipe. God bless her. Thanks again. We will dose out on candy, as I am printing your recipes daily, Sister! Yummy!! 

  8. This reminds me of how my mother would make all of her adult children a big container of fudge for Christmas every year – but only if we returned the container for the refill! A question for you: You say to beat with  the whisk attachment. Do you mean I can beat it with my stand mixer? I didn’t know it could be done that way, but I sure hope it’s true!

  9. Wow, that makes a HUGE pan of fudge! I need to get on this train, because I always wind up making like 20 small batches at the holidays for people. And this looks crazy addictive, too. No wonder your mom is into it!

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